Now showing items 1-20 of 26

    • Q&A 

      Unknown author (NABC, 2010)
      Food for health successes and prospects
    • Alimentary pharmabiotics: common ground for academia with the food and pharmaceutical industries 

      Shanahan, Fergus (NABC, 2010)
      Despite major technologic and conceptual advances in biology, new drug development in gastroenterology appears to be in decline. While large fortunes have been expended by the pharmaceutical industry in synthetic drug ...
    • Putting people first: Designing for healthy product choices 

      Shimek, Lauren (NABC, 2010)
      We should put people first and meet their needs and desires, when designing healthy choices in foods and beverages. Consumers have a broad range of options when it comes to food, which may even be overwhelming. They are ...
    • The science behind the claims and why the product that bears a claim needs to be “healthy” 

      Lupton, Joanne R. (NABC, 2010)
      The evaluation of health claims is a rigorous, science-based process. Products that carry health or nutrient-content claims must meet nutrient-profiling requirements. There’s a reason for not directing people to good ...
    • The pipeline of future foods 

      Edwards, Marlin (NABC, 2010)
      Working in agriculture, Monsanto has been at the center of some of the most significant and hottest debates in society. In 6 out of the last 10 years, grain consumption has exceeded grain production. We have seen energy ...
    • Food and nutrition: The good, the bad, and the ugly 

      Keen, Carl L.; Holt, Roberta R. (NABC, 2010)
      The concept that health is in part dictated by diet is well recognized, but the focus is often on the putative negative effects of “bad diets” and “bad foods,” rather than on the identification of diets and foods that may ...
    • Opportunities for biofortification of Cassava for Sub-Saharan Africa: The BioCassava Plus program 

      Fregene, M.; Sayre, R.; Fauquet, C.; Anderson, P.; Taylor, N.; Cahoon, E.; Siritunga, D.; Manary, M. (NABC, 2010)
      Cassava is an important staple crop in sub-Saharan Africa. Sub-Saharan Africa produced over 117 million tons of fresh roots of cassava in 2008, of which 95% was consumed as food; the starch provides >25% of dietary energy ...
    • Farm2School: Giving children a healthy choice for lunch 

      Knight, Robert (NABC, 2010)
      Farm2School is part of the local-food and whole-food movements, in the same family as farmers’ markets and CSAs. There were fewer than ten Farm2School programs in 1997, and now there are more than 2,000, gaining traction ...
    • Mammalian milk genomics: Knowledge to guide diet and health in the 21st century 

      Smilowitz, Jennifer T.; German, J. Bruce (NABC, 2010)
      The challenges facing the life sciences and the entire agriculture enterprise are to deliver on the promise of prevention. The models established for small molecules as drugs developed by the pharmaceutical industry and ...
    • Overview: Promoting health by linking agriculture, food, and nutrition 

      Bennett, Alan B. (NABC, 2010)
      Detailed meeting overview
    • The EU regulation on nutrition and health claims: Current and future trends 

      Fernandes da Silva, Miguel (NABC, 2010)
      When considering how to promote health by linking agriculture, food and nutrition, it makes sense to have a closer look at existing legislation in the area of nutrition and health claims made on food products. This is ...
    • Where will business find the next best food and nutrition innovations? 

      Rosenzweig, William (NABC, 2010)
      The mission of Physic Ventures is to invest in keeping people healthy. We are the only venture-capital firm with a mission expressly focused on preventing disease and preventing the degradation of the environment rather ...
    • Workshops summary 

      Eaglesham, Allan (NABC, 2010)
      Workshop recommendations
    • Food labeling: Where science, health and policy meet 

      Schneeman, Barbara O. (NABC, 2010)
      The Food and Drug Administration (FDA) is a science-based agency and so the scientific expertise that universities can bring to bear on many of these issues is very important to decision making. Diversity of expertise is ...
    • Q&A 

      Unknown author (NABC, 2010)
      Food-for-health strategies and programs
    • Promoting health by linking agriculture, food, and nutrition 

      Unknown author (NABC, 2010)
      Speakers at NABC 22 addressed the science linking agriculture, food, and nutrition to health, with the goal of informing both research priorities and government policies that seek to improve human livelihoods.
    • Student Voice report 

      Hellberg, Rosalee; Kuldamrong, Watchareeya (NABC, 2010)
      Student Voice report and recommendations
    • Plant biotechnology: The answer to your nutrition needs! 

      Newell-McGloughlin, Martina (NABC, 2010)
      At its most basic level, food is the source of nutrition to meet daily requirements but is now taking on an ever-greater role in the quest for health optimization. The latter focus is a luxury that is primarily the purview ...
    • Q&A 

      Unknown author (NABC, 2010)
      Agriculture, food and health: The problem and the solution
    • Q&A 

      Unknown author (NABC, 2010)
      Choosing foods for health